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Crostini with Fresh Tomato Salsa Fettuccini with White Clam Sauce

5 from 1 reviews

Ingredients

Units Scale

Fresh Tomato Salsa:

  • 2 pints of grape tomatoes
  • 34 fresh scallions
  • 3 cloves of garlic
  • 1/2 bunch of Italian parsley
  • 2 tsp. capers
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. ground black pepper
  • 3 tbs. grated Parmesan cheese
  • 34 tbs. olive oil

For the Crostini:

  • 1 loaf of Italian or French bread – sliced thin
  • Olive oil
  • Grated Parmesan or Romano cheese
  • 1 pint of clams with their juice
  • 3 cloves of garlic – chopped
  • 1/2 bunch of Italian parsley – chopped
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 tbs. olive oil
  • 1 tbs. butter
  • 2 tbs. fresh lemon juice
  • Romano or Parmesan cheese for grating
  • 1 lb. of fettuccini or your favorite spaghetti

Instructions

Fresh Tomato Salsa:

  1. Combine all of the ingredients for the salsa in a food processor and process to a desired consistency.
  2. If there is too much liquid in the salsa, place the mixture in a colander and drain the extra liquid.
  3. Place in a serving bowl and refrigerate until ready to serve.

For the Crostini:

  1. Preheat Oven 350 degrees F.
  2. Place bread slices on a baking sheet and brush with olive oil on each side and sprinkle grated cheese on each slice.
  3. Bake 8 – 10 minutes.
  4. Serve the crostini with the salsa.
  5. Prepare pasta as directed.
  6. Heat a large frying pan with the butter and olive oil. Add the garlic, red pepper flakes, salt and black pepper and sauté until fragrant.
  7. Add the clams with their juice and heat to gentle boil; reduce to a simmer and cook three to five minutes.
  8. Add the pasta to the pan along with a drizzle of olive oil and more red pepper flakes, black pepper, fresh parsley sprigs, grate cheese, lemon juice and toss.
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